
Breakfast Smash Tacos
These crispy breakfast tacos by What Molly Made are an excellent way to use leftover hard-boiled eggs. Grate a hard-boiled egg over the smashed taco filling and top with avocado, pico, lime juice, and cilantro for a high-protein meal.
Directions
- Drizzle the olive oil in the pan over medium-high heat. Once it’s hot and sizzling, sprinkle about 1 oz of cheese in three piles around the pan. Let it melt and sizzle for one minute.
- Place a heaping scoop (about 2 oz) of breakfast sausage on top of the cheese piles. Place a tortilla on top of each then use a burger press or the back of a spatula to press the sausage down firmly so it spreads to all edges of the tortilla. Let it cook for 3-4 minutes, until the sausage is cooked through and the cheese is a deep golden brown. If the cheese is not coming up easily, it needs more time. Give it 1-2 more minutes.
- Use a thin metal spatula or a fish spatula to release the cheese from the pan. Flip and continue cooking for 1-2 minutes, until the tortilla is golden in spots. Transfer to a serving plate. Repeat with remaining tacos and sausage (mine made 8 tacos).
- Use a cheese grater to finely grate half of the hard-boiled eggs on top of each taco.
- Top with your favorite taco toppings like avocado, pico de gallo, sour cream, hot sauce, cilantro, and lime juice. Serve warm.
Notes
Tortilla Size: Street-size tortillas work best so the sausage reaches the edges and cooks evenly. However, you can use a gluten-free or grain-free tortilla, and it will work!
Hard-boiled eggs: You can use leftover hard-boiled eggs or follow this easy peel hard-boiled egg guide.



